Nothing quite beats the comforting warmth of a homemade soup, and this Italian Penicillin Soup Recipe is a true champion when it comes to soothing both the body and soul. With its vibrant medley of fresh vegetables, tender shredded chicken, and delicate pasta pearls, this soup delivers an irresistible blend of flavors that feel like a loving embrace in every spoonful. Whether you’re battling a cold or simply craving a hearty meal, this recipe invites you to experience a touch of Italy right in your own kitchen. It’s easy to make, packed with wholesome ingredients, and perfect for sharing.
Ingredients You’ll Need
Each ingredient in this Italian Penicillin Soup Recipe plays a simple but crucial role, creating layers of flavor and comforting textures that come together effortlessly. From the fragrant herbs to the fresh vegetables, every element contributes to the soup’s classic Italian soul.
- 2 tablespoons olive oil: Adds a rich, fruity base and helps soften vegetables perfectly.
- 1 small yellow onion (diced): Provides sweetness and depth as it gently cooks.
- 2 garlic cloves (minced): Brings a pungent, aromatic kick that infuses the broth.
- 2 carrots (peeled and sliced): Offer natural sweetness and beautiful color.
- 2 celery stalks (sliced): Adds a mild, refreshing vegetal crunch.
- 1 teaspoon dried oregano: Delivers that quintessential Italian herb flavor.
- 1 teaspoon dried thyme: Adds subtle earthiness and complexity.
- 1/2 teaspoon red pepper flakes (optional): Gives just a whisper of heat to balance the flavors.
- 6 cups low-sodium chicken broth: The soul of the soup, rich and comforting without overpowering.
- 2 cups shredded cooked chicken: Tender protein that makes this soup truly satisfying.
- 1/2 cup acini di pepe or orzo pasta: Little pasta pearls that add delightful texture and soak up the broth.
- 1 tablespoon freshly squeezed lemon juice: Offers a bright, fresh zing to lighten the soup.
- 2 cups fresh spinach or escarole (chopped): Adds vibrant green color and a touch of earthiness.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Freshly grated Parmesan cheese (for serving): Melts on contact, adding savory richness.
- Chopped fresh parsley (for garnish): Provides a fresh, herbaceous finish that brightens each bowl.
How to Make Italian Penicillin Soup Recipe
Step 1: Sauté the Base Vegetables
Begin by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion and cook for about 3-4 minutes until it’s soft and translucent, releasing its natural sweetness. Then, stir in the minced garlic alongside the sliced carrots and celery. Toss in the dried oregano, thyme, and if you’re using it, a pinch of red pepper flakes. Let everything cook together for around 5 minutes, letting the vegetables soften and the herbs bloom.
Step 2: Build the Broth
Pour the low-sodium chicken broth into the pot with your softened vegetables and bring the mixture to a lively boil. This step melds all the flavors together and starts transforming the simple ingredients into a comforting, aromatic base. As soon as it boils, lower the heat to a gentle simmer and let it stew for 10 minutes to deepen the flavor.
Step 3: Add Pasta and Protein
Next, stir in the acini di pepe or orzo pasta. Let them cook until just tender, usually about 8-10 minutes—perfectly al dente. Following this, fold in the shredded chicken and freshly squeezed lemon juice, letting it simmer for another 5 minutes. This is where the soup really comes alive: the chicken adds hearty substance while the lemon juice gives it a subtle, invigorating brightness.
Step 4: Finish with Greens and Seasoning
Lastly, stir in the fresh spinach or escarole and allow it to gently wilt, which will take about 2 minutes. Taste the soup and season with salt and pepper to your liking. These final touches bring a freshness and balanced seasoning that elevates this soup from simple to spectacular.
How to Serve Italian Penicillin Soup Recipe
Garnishes
The best part about serving this Italian Penicillin Soup Recipe is the gorgeous finishing touches. A generous sprinkle of freshly grated Parmesan cheese adds a creamy, savory note that melts into the warm broth. Top it off with chopped fresh parsley for a pop of color and a vibrant, herbaceous aroma that instantly lifts the dish.
Side Dishes
This soup pairs beautifully with crusty Italian bread or garlic breadsticks, perfect for dipping and soaking up all that flavorful broth. A simple side salad with a light vinaigrette also complements the meal nicely, balancing the warmth of the soup with crisp freshness.
Creative Ways to Present
For a cozy dinner party, serve individual bowls garnished with Parmesan and parsley, alongside small dipping plates of olive oil and balsamic vinegar for the bread. You can also ladle the soup into rustic bread bowls for an extra charming presentation that makes your meal feel special and hearty.
Make Ahead and Storage
Storing Leftovers
This Italian Penicillin Soup keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and comforting textures. Just give it a good stir before reheating to redistribute those vibrant greens and tender chicken.
Freezing
If you want to save this soup for longer, it freezes well—but for best results, leave out the pasta when freezing. Pasta can become mushy upon thawing, so simply add fresh pasta when you reheat the soup. Freeze in airtight containers or heavy-duty freezer bags, and enjoy within 2 months for maximum freshness.
Reheating
When ready to eat, reheat the soup gently on the stovetop over medium heat. If frozen, thaw overnight in the fridge first. Add your pasta at this stage and simmer until perfect. Stir occasionally to prevent sticking and to reawaken the fresh lemon and herb notes.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the chicken broth for vegetable broth and replace the shredded chicken with chickpeas or white beans. You can also swap spinach for kale or Swiss chard to keep the hearty texture.
What pasta works best for this recipe?
Acini di pepe is traditional, but orzo or even small ditalini pasta are excellent substitutes. They all cook quickly and absorb the broth beautifully, adding that lovely, satisfying bite to the soup.
Is this soup good for cold weather?
Yes! The Italian Penicillin Soup Recipe has a reputation for being a healing soup, often turned to as a comforting cold remedy. The blend of garlic, herbs, and warm broth helps soothe and nourish when you’re under the weather.
Can I use leftover cooked chicken?
Definitely. Rotisserie chicken or leftover poached chicken works perfectly, making this recipe a great way to use up what you have while creating an incredible meal.
How spicy is the soup?
The optional red pepper flakes add just a subtle heat. You can adjust the amount or omit them altogether if you prefer a milder soup that still delivers plenty of comforting flavor.
Final Thoughts
This Italian Penicillin Soup Recipe is one of those timeless dishes that feels like a warm hug from the inside out. Easy to prepare and packed with wholesome ingredients, it’s a nourishing crowd-pleaser that fits any occasion. Give it a try and discover your new go-to comfort food that blends Italian charm with homey goodness in every bowl.
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
A hearty and soothing Italian Penicillin Soup featuring shredded chicken, fresh vegetables, and delicate pasta simmered in a flavorful chicken broth, finished with a bright splash of lemon and topped with Parmesan and parsley for a comforting meal perfect for cold days or when feeling under the weather.
Ingredients
Sauté Base
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
Soup
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1/2 cup acini di pepe or orzo pasta
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh spinach or escarole, chopped
- Salt and pepper to taste
To Serve
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Heat and sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Add vegetables and herbs: Stir in the minced garlic, sliced carrots, celery, dried oregano, thyme, and optional red pepper flakes. Cook for an additional 5 minutes until the vegetables start to soften and the mixture is fragrant.
- Add broth and simmer: Pour in the low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer gently for 10 minutes to meld flavors.
- Cook the pasta: Stir in the acini di pepe or orzo pasta and cook according to package instructions, about 8–10 minutes, until al dente.
- Add chicken and lemon: Incorporate the shredded cooked chicken and freshly squeezed lemon juice into the soup. Simmer together for an additional 5 minutes to warm through and infuse flavors.
- Add greens and finish seasoning: Stir in the chopped spinach or escarole and cook for 2 minutes until wilted. Season the soup with salt and freshly ground black pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley for a flavorful finish.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth and substitute chickpeas or white beans in place of chicken.
- You can swap spinach with kale or Swiss chard for different leafy greens.
- This soup freezes well; to maintain pasta texture, omit pasta before freezing and add it freshly cooked when reheating.
